So I had every intention of making omelets with all the fixings you see here last night. Then I remembered that we had a makeup soccer game. So I scratched the omelet idea (because they take longer to make!) and went with a scramble instead. All the same ingredients…just as delicious outcome!

Perfect way to use some peppers from the garden or farmer’s market. I only used green pepper…but you could use red, yellow, orange, hot, mild…whatever floats your pepper boat.

Or whatever you have on hand or in the garden!

(Couple notes about this breakfast scrambles…I use 2 eggs per person when making scrambled eggs. My boys LOVE eggs…and this seems to be our “magic egg number.” Also, I cooked up a bag of dried black beans because I didn’t have any cans. And because it’s cheaper that way!)

Mexican Breakfast Scramble with Peppers and Black Beans

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 8 to 10 minutes

Ingredients

10 eggs ($1)

1/4 cup milk ($.05)

Salt and pepper

1 Tbsp olive oil ($.03)

1/2 onion, chopped ($.20)

1 green pepper, chopped ($.59)

1 tsp minced garlic ($.05)

1/2 tsp ground cumin ($.03)

2 cups black beans ($.50)

1 cup shredded cheese, cheddar or pepper jack for some kick (omitted for the kids) ($.75)